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The Centre for Health Protection (CHP) of the Department of Health is investigating a report of food poisoning case suspected to be due to biotoxin affecting a 35-year-old woman today (June 27).
CHP's investigations revealed that the woman developed numbness over lips, head and upper limbs as well as facial flushing about 15 to 30 minutes after having dinner at a restaurant in Tsim Sha Tsui on June 26. It was reported that monkfish fillet was consumed at the dinner.
She attended the Accident and Emergency Department of Queen Elizabeth Hospital and had already recovered without hospitalization.
Further investigation is continuing.
Biotoxins in fish may include scombrotoxin, puffer fish toxin and ciguatoxin. They are usually related to consumption of fishes such as tuna, puffer and coral reef fish respectively. To prevent biotoxin food poisoning related to fish, members of the public should observe the following measures:
* Observe personal and food hygiene to prevent cross contamination
* Fish fillets should be stored at 4oC or below and be consumed as soon as possible
* Do not prepare puffer fish themselves for consumption
* Eat small amounts of coral reef fish at any one meal and avoid having a whole fish feast in which all the dishes come from the same big coral reef fish.
* Avoid eating the head, skin, intestines and roe of coral reef fish, which usually have a higher concentration of toxin.
* When eating coral reef fish, avoid consuming alcohol, peanuts or beans as they may aggravate ciguatoxin poisoning.
* Seek medical treatment immediately if symptoms occur.
Ends/Wednesday, June 27, 2007
Issued at HKT 21:41
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